PDF Download My Two Souths: Blending the Flavors of India into a Southern Kitchen, by Asha Gomez
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My Two Souths: Blending the Flavors of India into a Southern Kitchen, by Asha Gomez
PDF Download My Two Souths: Blending the Flavors of India into a Southern Kitchen, by Asha Gomez
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Review
"Certainly worthy of all the buzz... I love taking something familiar and switching it up and creating a dish that is new and exciting... a must have."-EatYourBooks.com blog"Asha Gomez bridges the gulf between the two regions' food cultures with ease, all the while pushing the border-blurring recipes way beyond fusion-a kind of F word to many in the food world...But credit to the authors for simplifying, explaining, and telling you how to make dinner in one page or less."-Tastebook.com blog"It is her command of the Indian spice box that emboldens her to kick up the heat in ways that Emeril never will. Hers is Southern cooking, through and through."―-The New York Times"The author's sure hand and Kerala roots make for a stunning fusion of culinary traditions."―-The Washington Post"Food that remaps the geography of home and heart."―-Atlanta Journal Constitution"Gomez is all about storytelling: Diners at Spice to Table get the histories behind the dishes...That same depth of history and personal connection appears on the pages of My Two Souths."―-Eater.com"It's Asha's real life that makes the food in her book so pleasant. It's food that hugs you back."―-Food52"A South Indian cook moves to the American South and deliciousness ensues."―-thekitchn.com"Blends her two culinary worlds of India and Southern food with delicious results."―-Shelf Awareness for Readers
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About the Author
Asha Gomez was born in the Kerala region of Southern India, and came to settle in Atlanta when she married. In 2010 she started the "Spice Route Supper Club," where she hosted monthly dinners in her home, and soon became a sensation in the Atlanta culinary scene. She opened Cardamom Hill in 2012, which was given a "Best New Restaurant" award from Bon Appetit, Southern Living, and the James Beard foundation. Asha was named one of Food & Wine magazine's Best New Chef for both 2013 and 2014. She has now expanded her restaurants to include two other venues, The Third Space and Spice to Table. She lives in Atlanta.
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Product details
Hardcover: 288 pages
Publisher: Running Press Adult; F First Edition edition (October 11, 2016)
Language: English
ISBN-10: 076245783X
ISBN-13: 978-0762457830
Product Dimensions:
8.9 x 1 x 8.9 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
42 customer reviews
Amazon Best Sellers Rank:
#52,216 in Books (See Top 100 in Books)
I love Indian food, especially South Indian food but what an incredible idea to combine ingredients and ideas from the American South with classic Southern Indian dishes. The recipes are very easy to follow without long lists of ingredients. There are plenty of everyday recipes - think weeknight cooking for the family - as well as Sunday dinner recipes that take longer but are so worth it. The book maybe worth it for these three recipes alone: Kerala Fried Chicken & Low Country Rice Waffles with Spicy Syrup; Gilded Acorn Squash with Coconut Milk Rice and Golden Pepper Sauce; and Marcus' Turkey Kheema Sloppy Joes. All deeply flavorful, easy to prepare and so darn comforting!! Buy this book!
I am Indian who lives in the US, and my wife is American. We both love this book. We've cooked a number of recipes from it and have enjoyed them all.:Egg Appams: I recognize this from my childhood in India.Spice-to-table Oatmeal: A nice, filling breakfast itemBlueberry Lime Muffins: The mace in this was revelatory! Not overpowering at all, and really works well.Puffy Ginger Hoecakes: Crispy deliciousness!Golden Kichadi Grits: A nice, filling breakfast itemCardamom Stewed Plantains: Really delicious fruit-based breakfastQuick Tellicherry Buttermilk Biscuits: Love the bite of the Tellicherry pepperCountry Captain with Lemon Relish: Really deliciousSouthern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread: This was the only dish I didn't like as much as other dishes, only because I'm from Goa where we have vindaloo too - just not much tomato in it. The green bean verakka was outstanding.Black Cardamom Smothered Pork Chops: This was the first recipe we cooked. May be our favorite one.Mess-o-Greens with Ham Hocks and Jalapenos: Love us some greens!Railways Beef Curry: A really nice beef curryPuff Pastry Samosa Pockets: Made the one with sirloin filling, my wife left me just one... under duressDutch Cake Rusk: Like Biscotti, really nice!Shishito Pepper Crawfish with Polenta: Used shrimp instead, really good polentaMint Masala Roasted Chicken with Fennel and Potato: Close second for our favorite recipeThe way Asha combines the flavors of India and America is brilliant - the resultant dishes are recognizable as both American and Indian. I intend to cook through the entire book.
I've been learning to cook Indian food for a few years now, but hadn't had much exposure to south Indian cuisine, and have really missed the food in Tennessee. This is the best of both worlds! Recipes so far have been hit or miss and the book could have used some tighter editing (for example sometimes steps are skipped or the ingredients aren't clear- is "lentil flour" supposed to mean gram flour?) but I am having so much fun in the process and learning so much. This book is less complicated than most of the other Indian cookbooks I have, which was a nice surprise- no pressure cookers and it's easier to prep things ahead.. The bright fruit salad with seasoned shrimp and the Friday fish dinner are phenomenal. I can't wait to try more.
We really enjoy this cookbook. Everything we've made from it has been delicious and most of the recipes have been "intermediate" as far as difficulty level. We use this cookbook on the weekend or long holiday because it's been hard to get food on the table at a reasonable time during the week. If you get this book (which I recommend), please try the blueberry lime muffins. Love at first bite.
There are a number of typos throughout the Kindle version of this book. Typos that matter, such as ingredients amounts.
Bought the cookbook to get the fried chicken recipe after viewing Ugly Delicious on Netflix. Had I done more internet searching I would have found it free on the internet. Made two dishes so far, but I don’t have the all the spices in my kitchen and I don’t intend to buy them since spices have a short shelf life. I probably wouldn’t buy this book if I had found the Kerala fried chicken on net. It was good but I would use skin on thighs instead of chefs recipe for skinless.
Beautiful photography but unworkable recipes. My son and I tried the smoky hazlenut cookies made with Nutella. The dough was a goo we couldn't do anything with, though we followed the recipe precisely. The proportions of ingredients were all wrong! Very disappointing. The book is a great marketing tool, but one disastrous recipe made me wary of wasting my time trying others.
This cookbook went to my Southern cook daughter-in-law whose kids LOVE Indian food. It was the perfect gift for this caterer. She and the grandkids like spicy hot food. It would not be my cookbook but was perfect for her.
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